Ok so I have made an insane amount of kale chips in my short puppet life. (No I will not tell you how old I am, really rude of you to ask!) And I’ve come up with this recipe which is my all time favorite and includes a lot of veggies too!
2 large or 3 medium heads of kale
2 cups of cashews
1 medium tomato
1 red bell pepper
1 small carrot
2 pitted dates
1/3 cup nutritional yeast
1/2 tablespoon Olive oil
1 garlic clove
1/3 of an onion
2 tablespoons miso (or just use Himalayan sea salt to taste)
2 tablespoons soy sauce or coconut aminos
2 tablespoons lemon juice
Small piece of peeled turmeric root
1 teaspoon smoked paprika
1 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 cup water (you may need more, it really depends on the blender you use, the tomato size, and whether you soaked the cashews.)
Soak the cashews for 4 hours if possible (this isn’t necessary, it generally just makes them blend easier)
Blend all of the ingredients together except for the kale in a high powered blender, preferably a blendtech or vitamix until you have a medium thick paste.
Then take the leaves off of the kale, you don’t want to use the stalks when you make kale chips.
Pour the paste in a bowl and coat the kale pieces with the paste. They will come out best if you dip the leaves I the paste and massage the paste into them. Then place the gooey kale leaves on a dehydrator tray and dehydrate at 115 for 24-60 hours (depending on how thick the past is).
You can also bake the kale chips for 10-15 minutes in the oven on 350 degrees if you want them to be ready quicker, but they will lose more of their nutrients.
Hope you enjoy! Let me know if you have any comments or suggestions to make the recipe better!